Easy Birria Tacos Recipe
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- Cast iron skillet
- Blender
- Ninja Foodi
- Chef's knife
- Mixing bowls
- Fine-mesh sieve
INGREDIENTS
- 2.5 pounds/1.1 kilograms chuck roast, cut into long strips
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 large onion, roughly chopped
- 2 medium tomatoes, chopped
- 3 dried chiles, stems and seeds removed
- 2 cups beef broth
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon bay leaves
- 1 tablespoon garlic powder
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 1 cup mozzarella cheese, shredded
- ½ cup red onion, finely chopped
- 12 corn tortillas
- Oil, for cooking
INSTRUCTIONS
- Season the chuck roast evenly with salt, pepper, and garlic powder. Heat a large skillet over medium-high and add a thin layer of oil. Working in batches if needed, sear the beef until browned on all sides, about 8 minutes total. Transfer the meat to a pressure cooker.
- In the same skillet, add the chopped onion, tomatoes, and dried chiles. Cook, stirring occasionally, until the vegetables are lightly softened, about 4 minutes. Transfer to a blender, add ½ cup of the beef broth, and blend until smooth.
- Pour the sauce over the beef in the pressure cooker. Add the remaining 1½ cups/360 milliliters broth and stir gently to coat the meat. Seal and cook on high pressure for 30 to 40 minutes, until the beef is tender enough to shred.
- Carefully release the pressure, then transfer the beef to a bowl and shred with two forks. Strain the cooking liquid through a fine-mesh sieve into a separate bowl. Discard the solids.
- Heat a cast-iron skillet or griddle over medium heat. Working one at a time, dip a tortilla into the warm consommé, coating both sides. Place on the skillet and immediately top one half with a generous pinch of cheese, some shredded beef, and a sprinkle of red onion. Fold the tortilla in half and cook, flipping once, until both sides are golden and crisp and the cheese has melted, 2 to 3 minutes per side.
- Repeat with remaining tortillas, replenishing oil and adjusting heat as needed. Serve tacos hot, with the consommé on the side for dipping.
FAQ
How can I make the easy birria tacos recipe without a pressure cooker?
You can use a Dutch oven or heavy-bottomed pot. After searing the beef and adding the puréed chile mixture and broth, cover and simmer over low heat for 2½ to 3 hours, or until the meat is fork-tender. You can also use an oven: after assembling everything, cover the pot and braise at 325°F (160°C) for about 3 hours. The flavor and tenderness will be nearly identical to pressure-cooked versions, though it takes longer. Just be sure the meat stays mostly submerged and adjust the liquid as needed.
Can I use a different cut of beef in the easy birria tacos recipe?
While chuck roast is ideal for the easy birria tacos recipe due to its marbling and tenderness after braising, you can also use short ribs, beef shank, or brisket. These cuts have enough connective tissue and fat to become tender and flavorful after cooking. Avoid lean cuts like sirloin or round, as they tend to dry out and don’t shred well. If using bone-in cuts like short ribs or shank, adjust for the bone weight and increase cook time slightly. Regardless of the cut, make sure it can braise until it falls apart easily.
What type of cheese works best?
Mozzarella is the most accessible option and works great, especially low-moisture mozzarella. For a more authentic and flavorful twist, consider using Oaxaca cheese, which has a similar stretch but richer flavor. Monterey Jack is another good substitute. Stay away from dry or crumbly cheeses like feta or aged cheddar, which don’t melt smoothly. Make sure the cheese goes on while the tortilla is still hot on the pan, so it melts quickly and binds the taco together.
Can the easy birria tacos recipe be made ahead of time?
The beef can be cooked, shredded, and stored with the strained consommé in separate airtight containers for up to 4 days in the refrigerator. When ready to serve, gently reheat the meat and broth, then assemble and griddle the tacos fresh for best texture. The consommé can also be frozen for up to 2 months. Avoid assembling the tacos in advance, as the tortillas may become soggy. Preparing in stages helps retain both the crispiness and the deep flavor of the tacos.
How can I adjust the heat level?
The heat level in the easy birria tacos recipe depends entirely on the type and quantity of dried chiles used. Guajillo, ancho, and pasilla chiles are typically mild, offering more smokiness and depth than heat. For a spicier version, you can add one or two chile de árbol or a small chipotle. To reduce heat further, remove all seeds and membranes from the chiles before blending. You can also add a touch of sugar or more tomatoes to balance any lingering spice. Always taste the sauce before pressure cooking to adjust according to your preference.
Can I freeze the leftovers?
You can freeze both the shredded meat and the consommé. Let both cool completely, then transfer them to airtight freezer-safe containers. The shredded beef will keep well for up to 3 months, while the consommé can also be frozen separately in small portions for quick reheating. When ready to use, thaw overnight in the refrigerator. Reheat the consommé gently on the stove until hot, and warm the meat in a skillet or oven before assembling tacos. It’s best to freeze the components separately rather than assembled tacos to preserve texture.
What is the best way to reheat the tacos?
The best way to reheat the tacos is in a skillet. Place them in a nonstick or cast-iron skillet over medium heat and cook 1 to 2 minutes per side until the cheese melts again and the shell crisps. Avoid the microwave, which will make the tortillas soft and chewy. If stored properly, the tacos will hold up well in the fridge for up to 2 days. To refresh the dipping consommé, reheat it gently on the stovetop or in a microwave-safe container until hot.
